Date: Fri, 10 Feb 95 18:47:00 PST
From: sally charette (ECZ5SCC@MVS.OAC.UCLA.EDU)
Tangy Cucumber and Mung Bean Sprout Salad
2-3 large cucumbers
2 cups mung bean sprouts
3-4 cups fresh pea greens if you can find them--a leafy sprout could be
substituted or these could be omitted
4-5 fresh waterchestnuts (canned are also okay)
2 Tbs. light soy sauce
1 Tbs. cider vinegar
1 Tbs. freshly minced garlic
several splashes to 1 tsp. Tabasco sauce (no, really, it works!)
1 Tbs. black bean sauce
1/4 tsp. fresh ground pepper
Peel the cucumber, slice it down the middle and remove the seeds. Cut each
half down the middle and slice these strips into bite sized pieces.
Toss cucumbers and mung bean sprouts into a large sealable container.
Mix the dressing separately and pour over the veggies. Put the lid on
the container and shake it. Put it in the fridge to marinate for 3 hours
or over night, shaking it whenever you think of it. :)
Just before serving add the pea greens and peeled, chopped waterchestnuts
and shake the whole thing together again.